Method of manufacturing packaged steamed buns

Abstract

A method for manufacturing packaged steamed buns, specifically including the following steps carried out continuously: preparing a leavener at room temperature indoor by fermenting a fermentation medium 4-6 times in succession to obtain the leavener; mixing the leavener; mixing the leavener and dough; mixing the dough; kneading the dough; shaping; proofing; Steaming at a steaming temperature of 97-100° C.; heating until the centers of the steamed buns reach a temperature of 97° C. or higher, then heating at a constant temperature for 30 minutes or more to obtain the steamed buns packaging for freshness, inspecting, observing, and storing the steamed buns.

1 . A method of manufacturing packaged steamed buns, characterized in that it comprises the following steps:
 Step 1 Preparing a leavener:
 At room temperature, mixing 6000 parts by weight of water, 725 parts by weight of leavener agent and 40 parts by weight of distiller's yeast so as to obtain a mixture, and then pouring into the mixture 840 parts by weight of fermentation medium for fermentation for 8-15 hours; and then fermenting 2-4 times in succession in the following steps: adding and mixing 1000 parts by weight of fermentation medium and fermenting for 3-9 hours ; adding 3500 parts by weight of fermentation medium and 50 parts by weight of liquor, and well stirring and flattening the prepared mixture and putting it in a room with natural ventilation environment, and stirring it one time every 1-2 hours to obtain a leavener 2 days later; 
   Step 2 Mixing the leavener:
 Adding every part by weight of leavener obtained from Step 1 with 3 parts by weight of water to dissolve the leavener and then adding 3 parts by weight of flour into the dissolved leavener and well mixing the mixture and fermenting the mixture at 20° C. -45° C. for 3-8 hours. 
   Step 3 Mixing the leavener and dough:
 Adding every 7 parts by weight of leavener obtained from Step 2 with 13 parts by weight of flour and 3.5-5.5 parts by weight of water and mixing them and shaping them into dough, wherein the temperature of the water is 20° C. -45° C. ; and fermenting the obtained dough in fermentation tank at 20° C. -45° C. for 5-9 hours to obtain the leavening dough; 
   Step 4 Mixing the dough:
 Adding a part by weight of flour with 0.3-0.5 parts by weight of the leavening dough and 0.35-0.45 parts by weight of water and then mixing the dough; 
   Step 5 Kneading the dough:
 Dividing the mixed dough into pieces and kneading the pieces manually or by a dough kneading machine; 
   Step 6 Shaping:
 Shaping the dough for steamed buns manually or by dough shaper according to the size and type of the steamed buns which may be further prepared into stuffed buns or steamed roll as desired; 
   Step 7 Proofing;   Step 8 Steaming to obtain the steamed buns;   Step 9 Packaging, examining, observing and storing the steamed buns.   
     
     
         2 . A method of manufacturing packaged steamed buns according to  claim 1 , characterized in that the method for the preparation of leavener agent is as follows: At room temperature, well mixing 6000 parts by weight of water, 725 parts by weight of dry yeast and 40 parts by weight of distiller's yeast, and then pouring into the mixture 840 parts by weight of fermentation medium for fermentation for 8-15 hours;
 fermenting for 3-9 hours after adding 1000 parts by weight of fermentation medium;   fermenting for 3-9 hours after adding 1000 parts by weight of fermentation medium for the second time; fermenting for 3-9 hours after adding 1000 parts by weight of fermentation medium for the third time; adding 3500 parts by weight of fermentation medium and 50 parts by weight of distilled spirit simultaneously for the last time, and well stirring and flattening the prepared mixture and putting it in a with natural ventilation environment, and stirring it one time every 1-2 hours to obtain a leavener 2 days later.   
     
     
         3 . A method of manufacturing packaged steamed buns according to  claim 1 , characterized in that the fermentation medium in Step 1 is wheat flour, corn flour, various starches or rice flour. 
     
     
         4 . A method of manufacturing packaged steamed buns according to  claim 1 , characterized in that the flour used in Step 4 is formulated by mixing wheat flour or coarse cereals in the form of flour or slice, or fruits and vegetables in the form of fragment, strip, slice with wheat flour; adding water or the mixture of water, fruits and vegetables sauce and juice when kneading the dough. 
     
     
         5 . A method of manufacturing packaged steamed buns according to  claim 1 , characterized in that said Step 7 comprises proofing of the shaped dough for steamed buns, wherein the temperature of proofing is 30° C. −45° C., humidity is 80-90, and time of proofing is 40 minutes to 90 minutes. 
     
     
         6 . A method of manufacturing packaged steamed buns according to  claim 1 , characterized in that said Step 7 comprises steaming at a temperature of 97° C. to 100° C. comprising steaming until the centers of the steamed buns reach a temperature of 97° C. or higher, then keeping steaming at a constant temperature for 30 minutes or more.